The aroma of freshly ground spices in this Mysore Rasam will enchant your taste-buds like no other South Indian Rasam ever has!
Wait, did I just indicate that this Rasam is the BEST rasam in the world? Yea-huh, I think I just did. Of all the flavorful broths in the South Indian cuisine, Mysore Rasam (in my opinion) is the King.
Made with freshly ground spices and coconut in a tamarind based stock, this rasam served with hot rice and some crispy stir fried potatoes makes an awesome lunch or dinner meal. Even if you want to avoid the carb in rice, you can drink this lentil soup like broth as is… It is an instant energizer! In almost every South Indian function, you’d find this Mysore Rasam as a part of the meal.
- 1/4 cup Thick Tamarind Extract
- 3 cups Water
- 1 tablespoon Tuvar Dal (split Pigeon Peas)
- 1 tablespoon Chana Dal (Chickpea Lentil)
- 1 tablespoon Coconut
- 2 teaspoons Coriander seeds (dhania)
- 4 Dry Red Chilli (remove stem)
- 1 teaspoon black Peppercorns
- 2 teaspoons Cumin seeds (jeera)
- 1/2 inch solidified Hing (perungaayam) / 1 teaspoon Asafetida / Hing Powder
- 2 teaspoons Vegetable Oil
- 1/2 cup Tuvar Dal (split Pigeon Peas)
- 1 cup Tomatoes, diced
- 1 teaspoon Turmeric Powder (haldi)
- 2–3 teaspoons Salt (adjust to taste)
- 2 teaspoons Vegetable Oil
- 1 teaspoon black Mustard Seeds
- 1 tablespoon / handful of Curry Leaves
- Handful of Coriander leaves
Note 1 – 1 cup is around 200 ml
Note 2 : TAMARIND – The amount of Tamarind to use will differ based on how sour you like your broth to be. In case you don’t have tamarind where you live, make this with water and finally squeeze some lemon before serving for sourness
- Wash the split pigeon pea lentil (tuvar dal) well. Fill with enough eater to cover the lentils, Cook in the pressure cooker for 4-5 whistles. Else, fill a large pot with water and add the lentils. Let them boil (stir occasionally) for 20-30 minutes or until they are well cooked. (The should not have a bite to them)
- Discard excess water, if any. Smash the lentils roughly while they are still hot. Set aside until required
Freshly ground spices
- In a wok / pan with high sides, heat 2 teaspoons of oil. Add the solid Hing and fry for 1 minute or until a nice aroma starts to come. If you are using the Hing powder, just let it fry for 2 seconds
- Add the coriander seeds, peppercorns, cumin seeds, both kinds of lentil and fry for 1 minute.
- Add the dry red chilli and coconut and saute for 30 seconds or until the coconut has a toasted color
- Add it to a grinder / blender and grind to a smooth paste. Set aside until required
Making the Mysore Rasam
- To a large pot, add the tamarind extract, water, diced tomatoes, turmeric powder, salt. Mix well. Place on medium high flame and let the mixture boil for 10-15 minutes or until the “raw tamarind smell” goes away. By this time, the mixture would have reduced to 1/4th of the original amount.
- Add the ground paste, mix well and boil again for 5 minutes.
- Add the smashed lentils and boil for a final 5-10 minutes. (If the Rasam doesn’t have enough liquid, you can always add 1 cup of water and let it boil for 5 minutes)
- In a wok, heat 2 teaspoons of vegetable Oil. add the mustard seeds. Once it starts t splutter, add the curry leaves and switch off the flame. Add this oil mixture to the Rasam.
- Roughly tear some coriander / cilantro leaves and garnish the pot of Rasam & serve!
How to eat Rasam
- Always mix the Rasam before serving as the spices tend to deposit to the bottom
- You can have it as is.. like soup
- To a bowl of hot rice, add a few ladles of the Rasam. Serve along with stir fried veggies.
Mysore Rasam Recipe – step by step pictorial —
You’ll need –
Cook your lentils before hand and smash them roughly
Heat oil. Add Hing, dry spices and saute for 1-2 minutes. Add grated coconut and saute for another minute. Let it cool. Grind to a smooth paste and set aside.
To the tamarind water, add chopped tomatoes,
Let it start boiling on high. Stir occasionally.
Add the cooked lentils and mix well. Let it boil for another 5 minutes
For tempering, heat oil and add mustard seeds. Once it splutters, add curry leaves and switch off the flame. Pour it in the Rasam pot.
Chop some coriander leaves and add it to the broth
Enjoy as is or mix with hot rice and have.
My mum’s south Indian recipes you would love —>